page 65 EARTH MATTERS MEETING THE MOMENT THE MEETING Restaurateurs on climate change, page51 MONEY MOVES Make bank with smarter LTO, Make bank with smarter LTO, Limited Time 2.OOnly

page 12 TAKE THAT MENU MUST-HAVES

WING STAND-INS STEP UP STAND-INS WING

CHICKENS SLIM Umami is the punch menus welcome,

FOOD FANATICS SLIM CHICKENS FALL 2021 ON THE COVER When chicken wings are in short supply, FALL 2021 boneless alternatives can stand in. Add some thrill Sharing the Love of Food—Inspiring Business Success See page 30. MENU MUST-HAVES MONEY MOVES to your bar & grill. PILE IT ON THE SMARTER WAY TO LTO From sports bars to chef-driven concepts, Make bank with aggressive limited- over-the-top dishes score. time- only options. 5 51 ™ ® SIDEWINDERS Fries Junior Cut Featuring Conquest Brand Batter TAKE THAT THE POWER OF TWO Umami is the punch that diners welcome. Get an edge by pairing up with a brand. 12 54 KNEAD-TO-KNOW PIZZA FLEX YOUR MENU MUSCLE Light clear coat batter Innovation in dough and toppings rise Strategic pricing can benefit the lets the potato flavor when there’s time on your hands. bottom line. shine through 22 58 CHANGE IT UP ON THE FLY 5 ways to step up your SEO. How boneless wings can take off when 61 Unique shape for wings are grounded. Instagram-worthy 30 presentations MEETING THE PLENTY TO BEER MOMENT Complex flavors demand suds that can stand up and complement. EARTH MATTERS 40 Restaurateurs respond to the menu’s role in climate change. TREND TRACKER 65 Thicker cut and clear Homing in on what’s coming and going. HEED THIS coat batter extend 44 Counsel from an in-the-trenches pro. hold time beyond 69 conventional fries SUPER PRO CONDIMENTS They can take on any menu challenge. 46 BY THE NUMBERS Crispy chicken sandwiches that count. 72

Top them. Dip them. Share them. Great on the side or as an appetizer A fun-sized twist exclusively from Simplot ©2021 J.R. Simplot Company J.R. ©2021

USFoods.com/foodfanatics | FOOD FANATICS 1 Request a FREE sample and see recipes at potatoes | avocados | fruits | vegetables | grains www.simplotfoods.com A SEASON OF CHANGE NEED HELP? Welcome to the fall edition of Food Fanatics® magazine! USFoods.com/foodfanatics The restaurant boom is here, but many of us are enduring a new WE’RE HERE TO BACK YOU UP set of unique challenges as business returns. Many foodservice US FOODS ADVISORY BOARD President and Chief Executive Officer operators are short on staff, in high diner demand and experiencing Schedule a free consultation with our best-in-class Pietro Satriano Chief Commercial Officer nationwide supply challenges. Flexibility is key right now, so we hope support team who can help you with every aspect Andrew Iacobucci this book helps you build a menu that’s low on labor and big of your operations – from navigating the ins and Senior Vice President, Marketing Diane Hund on flavor. outs of the Restaurant Revitalization fund to menu Vice President, Creative Jovo Balach planning, P&L strategy, takeout and delivery, Manager, Content Marketing The Menu Must Haves section is up first, because managing your and more! Jasmine Jones CONTRIBUTORS menu has never been more important. Sports bars are poised for an David Eschler Visit usfoods.com/getsupport Liz Howe epic comeback this football season, and you’ll find many Tom Quiery Lance Reynolds bar-and-grill-centric recipes and tips, but there is something here Frankie Ruiz for everyone.

The cover story, on page 30, is all about wings and what to do if PUBLISHING PARTNER they are hard to come by this fall. Find out what’s trending, and wow

Content Chief Feedback Laura Yee We welcome your comments. diners with something new and shortage-proof. Contact Food Fanatics at: Creative Director [email protected] Joline Rivera Contact Bite This Media at: The Money Moves section has two stories to help you adapt on the Contributing Editor [email protected] Sophie Lee Unless otherwise specified, all fly. The first, ‘The Smarter Way to LTO,’ shows you how to treat your Contributing Writers correspondence sent to Food Kate Bernot Fanatics is assumed for publication regular menu like a limited time offer, as national supply shortages Kristin Eddy and becomes the copyright property Peter Ganovsky of US Foods. Amber Gibson continue to impact our industry. The second, ‘Flex Your Menu Diana Hubbell Advertising Information Sophie Lee For rates and a media kit, contact Jacqueline Raposo Jasmine Jones, (847) 720-2578 or Muscle,’ helps you understand the impact of inflation on your bottom email [email protected]. Copy Editor Food Fanatics is the go-to source line and shows you how to adopt a flexible pricing model. On page Natalie Jew for the foodservice industry and anyone truly passionate about Cover Photography food, food people and improving 69, our US Foods® Restaurant Operations Consultant leader, Lance Matt Armendariz the bottom line. Issued quarterly and hand-delivered to readers, the Reynolds, shares lessons he learned from the pandemic and tips to Photographers magazine is a US Foods publication Matt Armendariz produced by Bite This Media. Sean T. McGill create a successful ops strategy in 2022. For more information on the Food Stylist Food Fanatics program, visit Adam Pearson USFoods.com/foodfanatics. All rights reserved. © Prop Stylist Best wishes for a successful fall season. Stephanie Hanes

Thanks for reading, About US Foods US Foods is one of America’s great food companies and a leading foodservice distributor, partnering with approximately 300,000 chefs, restaurateurs and foodservice operators to help their businesses succeed. With nearly 28,000 employees and more than 70 locations, US Foods provides its customers with a broad and innovative food offering and a comprehensive suite of e-commerce, technology and business solutions. US Foods is headquartered in Rosemont, Illinois, and generates approximately $28 billion in annual EXCLUSIVErevenue. Visit usfoods.com to learn more. Andrew Iacobucci EXCLUSIVE9300 W. Higgins Rd. Suite 500 Chief Commercial Officer, US Foods Rosemont, IL 60018 (847) 720-8000 BRANDusfoods.com Surf (lobster) meets turf (steak) for an outrageous take on the iconic cheese steak sub.

LOBSTER

PILE IT ON From sports bars to fast casuals, over- the-top dishes score big

CHEESE

By Kristin Eddy Photography by Matt Armendariz Food styling by Adam Pearson Prop styling by Stephanie Hanes STEAK

USFoods.com/foodfanatics | FOOD FANATICS 5 To grab a diner’s CHEESY, SAUCY YUM MORE IS BETTER attention, more is better, Chowder Frots feature Cajun fries Porterhouse steak from Clark’s Farm in especially when you’re catering to and tater tots smothered with chunky Howard County, Maryland, is topped with a crowd of fun-loving sports fans or housemade clam chowder, melted caramelized shallots, artichoke hearts, FURIKAKE SHALLOTS tables joyful that they’re gathering in cheddar cheese, bacon bits, red onion and chunky garlic, Asher Blue cheese, honey HONEY person. Compelling ingredient and diced tomatoes, $12. and furikake. flavor combinations can be found in ❱ Creator: Chef and co-founder Johnny ❱ Creator: Edward Lee, chef-owner of 610 bowls, burgers, and anything in a bun, Nguyen at The Dive Steam Kettle Cooking, Magnolia and other restaurants, Louisville, as long as it stacks up and sticks out. Temple City, California Kentucky Whether portions are breaking big or the ❱ Inspiration: “We had an item like this that ❱ Inspiration: “I love the classic blue cheese inspiration was a fever dream (or both), was only using french fries, but I really like and steak pairing but wanted a little more nothing is dainty. tater tots, so we mashed this whole thing adventure. Everything is cut chunky so that Over-the-top dishes are eye-catching, in and the flavor profile was ridiculous.” each bite is a little bit different and makes often outrageous, fun and always give ❱ Popular among: “Our demographic is you keep coming back for more,” Lee says ARTICHOKES guests something to talk about. They really diverse, so we have all ages and on his Instagram post. transcend concepts, working just as ethnicities, but this is a hit across the ❱ Popular among: Lee created the dish for a well in sports bars as they do in fine board,” Nguyen says. client, but if the 1,996 likes are any indication, dining. When everything and everyone is ❱ Money maker or loss leader? Money maker. the dish would be a hit at the restaurant. competing for your customers’ attention, they’re needed more than ever. Check out these examples: Porterhouse Steak, Caramelized Shallots, Chunky Garlic, Blue OVER-THE-TOP Cheese, Honey and Furikake Inspired by Chef/owner Edward Lee DISHES ARE 610 Magnolia, Louisville, Kentucky EYE-CATCHING, 3 tablespoons olive oil OFTEN ½ pound shallots, sliced thick BLUE CHEESE OUTRAGEOUS, 1 porterhouse steak Kosher salt and freshly ground black pepper FUN AND 4 ounces blue cheese ALWAYS 1 head garlic, roasted 2 artichoke hearts, roasted and sliced GIVE GUESTS Furikake, for sprinkling SOMETHING TO Honey, for drizzling CHEESE TALK ABOUT. In a medium saute pan, heat 2 tablespoons of oil and slowly cook shallots until caramelized; STEAK FRIES set aside. CHOWDER In a cast-iron skillet, heat remaining oil over high heat. Season steak with salt and pepper and sear. Cook 3 to 5 minutes, depending on the thickness of the steak, turn and cook until TOTS desired doneness is almost reached.

Top generously with blue cheese, shallots, some garlic cloves (keep in tact) and artichokes; cover and remove from heat. Allow to rest for 2 minutes while the cheese melts and the ingredients meld. Sprinkle with furikake and

drizzle with honey. Makes 1 serving. PHOTOGRAPHY BY HAPPY HOURS GROUP

6 FOOD FANATICS / FALL 2021 USFoods.com/foodfanatics | FOOD FANATICS 7 OCTOPUS

KIMCHI SLAW

MAKE IT WEIRD PILE ON THE MEAT The Tentacle Dog showcases octopus A biscuit unites Southern fried chicken, with sauerkraut, fish roe, sliced apple and a burger patty, ham, turkey, pulled pork, mustard, $15. crispy bacon, potato tots, cheddar and ❱ Creator: Justin Fallon, executive chef at housemade sausage gravy, aka Rough GREEN APPLE Ivory Pearl, Brookline, Massachusetts Night, $13.10. ❱ Inspiration: “I like to cook with flair and ❱ Creators: Owners Jake and Janie Burkett, whimsy. It feels reminiscent of a classic The Biscuit Bar, multiple locations, Texas hot dog, with the octopus having a fried ❱ Inspiration: “We obviously wanted to have exterior but a soft interior,” Fallon says. something over the top, and we also kid “The condiments are flavors that work well around that our philosophy is you’ve either with octopus, and when you’re in uncharted had a rough night or are about to have a SESAME PICKLED MUSTARD SEED territory, it’s good to have familiar flavors.” rough night. This is our hangover biscuit.” SEED BUN MELTED CHEESE ❱ Popular among: “Not everyone is ❱ Popular among: “Kids all the way to adventurous, but the novelty is a factor.” 90-year-olds.” ❱ Money maker of loss leader? “Somewhere in ❱ Money maker or loss leader? “Money-maker. the middle in sales,” he says. We throw in everything but the kitchen sink but are very intentional about our pricing. We don’t do loss-leaders except for maybe Tentacle Dog a few kids’ menu items.” Executive Chef Justin Fallon Ivory Pearl, Brookline, Massachusetts FRIED CHICKEN

1 3-ounce octopus tentacle or squid Seasoned fish stock, as needed 2 teaspoons dijonnaise 1 split-top hot dog bun, buttered and WHETHER lightly griddled 1 tablespoon sauerkraut PORTIONS ARE 1 teaspoon pickled mustard seed, BREAKING FLAVOR BOMBS recipe follows Seoul Train Sub aka buldak fried chicken 1 small green apple, thinly sliced BIG OR THE or cauliflower brings together three melted 1 tablespoon trout roe INSPIRATION cheeses, kimchi slaw, sesame seeds and scallions on a sesame seed roll, $14. Slowly braise octopus or squid in fish stock; WAS A FEVER ❱ Creator: Mike Hauke, founder of Tony keep warm. Spread dijonaise on the bun, add DREAM Boloney’s, multiple cities, New Jersey layer of sauerkraut and top with tentacle. Add ❱ Inspiration: Fried chicken and mild cheese TROUT ROE pickled seeds to the bottom side and line with (OR BOTH), takes on classic Korean condiments. “Many sliced apple on the other side followed by roe RESTAURANTS people are getting familiar with Korean- nearest the tentacle. style food, and they aren’t afraid of trying it ARE NOT a new way,” Hauke says. To make pickled mustard seeds: Toast 1 cup FEELING DAINTY ❱ Popular among: “People come here because mustard seeds until fragrant. Simmer in 1 cup they are not getting a traditional sandwich. rice vinegar, ½ cup sugar and ¼ cup mirin. THESE DAYS. There is no set demographic. It’s people Cool and add 2 tablespoons chopped chives. who want something different.” SAUERKRAUT Refrigerate until ready to use. ❱ Money maker or loss leader? “Money maker!”

8 FOOD FANATICS / FALL 2021 USFoods.com/foodfanatics | FOOD FANATICS 9 SMOKED SAUSAGE LINK SMOKED BONE-IN PRIME RIB OUTRAGEOUS PAIRINGS Slapfish Surf ‘N Turf/Nathan’s Lobster Cheesesteak combines ribeye, lobster, caramelized onions, American cheese, steak sauce and melted butter and chives on a baguette, $19.99 ❱ Creator: Executive chef Andrew Gruel, Slapfish Restaurant Group ❱ Inspiration: “The Senior VP of Nathan’s is a friend of mine and we were talking about approachable food with high-end ingredients. This is a mash-up of their Pat Pair your fresh off the grill favorites LaFrieda New York Cheesesteak and our with fresh baked goods! LOADED POTATO SALAD Laguna Beach seafood.” ❱ Popular among: “Given that it is very Versatile, homemade-quality Pillsbury™ ‘Instagrammable,’ we are seeing a lot of and Gold Medal™ products can simplify requests directly from social posts.” your back-of-house operations and be used ❱ Money maker or loss leader? “Massive loss MAC AND CHEESE WITH SUN-DRIED leader,” he says. in a variety of tasty ways across the menu. TOMATO, ARUGULA AND SAUSAGE Plus, they stay deliciously fresh in to-go Slapfish and Nathan’s containers so you can maintain your quality Lobster Cheesesteak for takeout, delivery and grab ‘n go meals. Top Selling Pillsbury RIDICULOUSLY BIG Executive Chef Andrew Gruel Biscuits include: Three deeply seasoned, slow smoked, Slapfish Restaurant Group, multiple locations, California USF APNs 6317150, bone-in, foot-long prime rib beef bones 3100153, & 9311143 about 3 to 4 pounds wows, $100. 2 1¼ pound lobsters ❱ Creator: Daniel Castillo, co-owner of Butter, as needed Heritage Barbecue in San Juan Capistrano, Flavorless oil, as needed California 1 pound boneless ribeye steak, sliced ❱ Inspiration: A higher-end offering at this Salt and pepper, as needed classic Texas barbecue restaurant, which 2 large onions, caramelized SATISFYING SOLUTIONS TO DRIVE SALES gained a cult following over the last year. Steak sauce, as needed ❱ Popular among: Diners seeking a challenge 2 slices American cheese and special occasions. 2 wide baguettes, 3/4-split Chives, chopped, to garnish Miso Dog A foot long hot dog with miso mayo, chili Boil lobsters for about 6 to 8 minutes and cool crunch ketchup, crispy brown rice, tiny in an ice bath. Remove meat, keeping claws Biscuits • BAKED & UNBAKED Unformed Pie Dough • UNBAKED Triple Layer Bars • ANYONE WHO shrimp and onion rings reels in diners, $12. and knuckles intact but chopping tail into large THAW & SERVE ❱ Creator: Phil Cenac, Turkey and the Wolf, chunks. Toss in butter; keep warm. Consistent dual texture that easily Versatile dough for sweet and savory COMES TO New Orleans transforms from side bread, to sandwich dishes—serve made-to order or sell frozen Sweet and decadent dessert with no labor ❱ Inspiration: Chef Cenac loves Japadog, a Season steak with salt and pepper. Heat oil in a to strawberry shortcake. Better than for takeout. required. THE TURKEY Japanese hot dog stand in Vancouver, BC. large cast-iron skillet until smoky hot, add beef breads for take-out. AND THE He based this dish on his time spent there. and sear; cook to medium rare. Remove from ❱ Popular among: Anyone who comes to heat, add steak sauce to taste and combine WOLF KNOWS Turkey and the Wolf knows to expect with onions. TO EXPECT something wild. ❱ Money maker or loss leader? “It was a regular Pile meat and lobster into baguettes, top with SOMETHING priced item and we had a 30% food cost, so cheese and place under broiler to just melt. WILD neither a high-end or low-end money maker Sprinkle with chives and service immediately. Corn Muffin • BATTER & MIX Jalapeño Cheddar Scones • Croissant • BAKED & UNBAKED PHOTOGRAPHY BY JOHN TROXELL situation,” Cenac says. Makes 2 servings. n UNBAKED A menu must-have that can easily change Perfect for sandwiches with layers of form and flavor. Perfect for a spicy side bread or sliced for buttery flavor in each bite. USFoods.com/foodfanatics | FOOD FANATICS 11 sandwiches. Made with biscuit dough! A46258 Umami boosters, clockwise, black garlic, seaweed, konbu seasoning, anchovies, blue cheese, mushroom powder, assorted dried mushrooms, and center, kelp and TAKE nutritional yeast.

When it comes to building craveable, must-order dishes, no ingredients allure chefs and diners more than those wrapped up in the word “umami.” “I like to punch people in the mouth with flavor, and umami is the knuckles of that punch,” says chef Shane Lyons, a consultant who re-energizes restaurant kitchens nationwide. Umami-rich foods are trending, the word itself appearing across all concepts more commonly now than ever. But cooks have long understood that ingredients like aged cheese, dried meat, fermented THAT fish and soy sauce amplify the savory THAT satisfaction of other ingredients. “Our ancestors acted instinctively,” says chef Antonio Morichini of Via Vai in Astoria, Umami is the punch New York, of this intuitive understanding of the “fifth sense.” Such ingredients can be an obvious diners welcome umami bomb, a layer upon layer method of building a dish. But they can also take a By Jacqueline Raposo “less is more” style, whether the venue is Photography by Matt Armendariz fine dining or sports-bar casual. Food styling by Adam Pearson “Minimalism rooted in high-quality Prop styling by Stephanie Hanes ingredients with fantastic technique is the most impactful approach for both,” Lyons says. “How you use umami within that should be considerate and deliberate.” Plow ahead and consider eight underutilized umami bombs that deliver a savory punch.

12 FOOD FANATICS / FALL 2021 USFoods.com/foodfanatics | FOOD FANATICS 13 Dried mushrooms simmered in stock can ANCHOVIES amp up the WHAT’S UMAMI? DRIED MUSHROOMS Maggi products differ by market region, Anchovies (and their sardine cousins) umami flavor UMAMI Fresh mushrooms rank high among so the same seasoning sold in France are delicious on their own. “But when in any dish. umami-packing ingredients. Drying them tastes different than the one sold in used as an element of a recipe, they add Defining umami isn’t easy, even for chefs. further concentrates their flavor and Vietnam. With several available at savoriness but do not overpower,” says “It’s almost like something that your expands the versatility of their texture. international markets in the United States Morichini. He notes how their saltiness mouth understands but your brain can’t Grind dried mushrooms and use wherever and via the internet, enjoy and explore helps boost the sweeter umami in other understand,” says chef Katie Button of you need a powerful, savory spice: as a which best suits your cuisine. ingredients like cheese or tomatoes while Curate in Ashville, North Carolina. Most meat or fish rub, whisked into dressings, remaining subtle. For a pasta that satisfies cooks can’t define umami beyond the or infused into mayo for sandwich spreads NUTRITIONAL YEAST in cooler fall months without weighing words “savory” and “delicious.” But a or dipping sauces. At Curate in Asheville, A deactivated form of yeast, this yellow the body down, he goes for a pasta pesto definitive, scientific answer exists. And North Carolina, chef Katie Button relies flake or powder is beloved by vegetarians with broccoli rabe, pecorino, parmesan, it has everything to do with the brain. on whole dried mushrooms to fortify for its cheesy, nutty flavor and high pine nuts and anchovies. “Without her chicken stock: “It tastes like umami nutrient value. Shake it over mashed the anchovies, the pesto becomes less In 1908, the Japanese chemist squared,” she promises of how charred potatoes, swirl it into pasta or stir it into flavorful and more timid,” he says. “With Kikunae Ikeda wondered why his chicken bones, caramelized alliums dressings for a quick boost of can’t-get- the anchovies, the broccoli rabe pops.” bowl of (vegetarian) dashi contained and the mushrooms come together enough flavor. Lyons grew up with the a gastronomic allure beyond the when slowly simmered. That stock then “hippy, crunchy thing” of eating umami- BLACK GARLIC known flavors of salty, sweet, sour and becomes the cooking liquid for her rice dusted popcorn and put the snack to good When aged for around two months, garlic bitter. Ikeda separated dashi’s main dishes and vegetables, and the base for use when he was the chef of Distilled develops a jet-black hue, sticky texture ingredient— kombu—into its scientific soups. “The richer, more umami-based in New York. “We gave out salt, sugar and earthy-sweet umami akin to dark components and tested them until he your base flavor is, the better that final and umami-dusted popcorn because we molasses or a plummy red wine. And the concluded that the amino acid glutamate dish is going to come out,” she says. understood that the more popcorn people bite of raw garlic completely disappears. specifically exploded and amplified the eat, the more beer they drink—it was a But Lyons warns its umami overwhelms body-happy satisfaction of the overall KOMBU POWDER way to increase the check average,” he if used with a heavy hand and should dish. He named this fifth sense umami Kombu is the umami ingredient that admits. “The yeast is the umami-rich be used as unadulterated as possible. and patented the flavor enhancer started it all (see umami sidebar). High protein that causes a mouth-coating Warm to smear on a steak. Or blend into monosodium glutamate (MSG). in glutamate, kombu is also an excellent effect and a rich, meaty taste—while the sauce of a vegetarian pasta for an source of magnesium, folate and vitamin being vegan/vegetarian. It creates these earthy funk and luxurious mouthfeel. Since his discovery, it’s been understood K1 and is low in sodium while tasting like intermittent moments of robust umami For fall, chef Guy Meikle of Heritage in that foods high in glutamate (or glutamic the sea. Because of this mineral-packing flavor that are irreplaceable for palate joy.” Chicago blends black garlic with apples acid) are not only particularly satisfying combo, it’s a superb swap for salt in general in a finishing sauce for his lamb shiitake on their own, but they also boost the when dried and powdered. Sprinkle it in TOMATOES mandu. Against a pickled ramp aioli, the overall intensity of other ingredients. broths, rice dishes and porridges for a High in glutamic acid, sweet-and-savory black garlic offers “a rich and satisfying A 2012 paper in the “Journal of Oral quick, subtle, salty boost. For fall, kombu tomatoes deepen with umami as they umami base that pairs perfectly with the Biosciences” explains: powder adds that cravable sweet-and-salty ripen, dehydrate or cook down. Diners iron-rich lamb and is the anchor around umami to root vegetable soups, hearty might be familiar with tomatoes used for which all of the other flavors are built,” Glutamate stimulates the insular cortex, roasts and barbecue dishes. And let us not umami in Italian cuisine. But chef Felipe Meikle says. limbic system, and hypothalamus in the forget french fries or anything fried, for Donnelly of Colonia Verde and Disco brain, activating our autonomic reflexes that matter. Tacos in Brooklyn, New York, points out BLUE CHEESE “I LIKE TO PUNCH and flooding us with happy feelings. Not that they’re native to South America The longer a cheese ages, the more ounce of Point Reyes blue cheese to the PEOPLE IN THE only that, but receptors in our mouths, on MAGGI SEASONING and therefore are an essential ingredient proteolysis breaks down the milk protein final plating step of her otherwise classic our tongue, and in our gut are designed Maggi is the Swiss’ contribution to the in Mexican dishes. “The tomato brings into free amino acids that deepen in coq au vin. “I strive to turn traditional MOUTH WITH to specifically react when so hit with world of salty seasoning sauce. Invented acid and savory notes and provides that umami notes. When it comes to blue dishes upside down by blending the glutamic acid—we’re built and wired to in 1888, the fermented wheat protein amazing meaty deliciousness,” he says cheese, the umami covers sweet, salty and perfect amount of sweet and savory, giving FLAVOR, AND UMAMI feel pleasure when an heirloom tomato, comes in liquid or dehydrated cube form, of incorporating charred tomatoes into funky all together. Rather than simply add flavors you wouldn’t expect throughout IS THE KNUCKLES raw cheese, or perfectly manufactured dispersing to massively boost umami (and salsas, soups and stews. In his sikil pak to a cheese plate, try a dollop over braised the bites of the dish,” she says. “It brings seasoning product hits just right. sometimes literal MSG). While saltier dip, Donnelly blends the charred tomatoes meats, add to mac and cheese or whisk a an unexpected layer to the sweet/salty jus, OF THAT PUNCH. and a bit funkier than soy or tamari, use with toasted pepitas, onions and peppers To be clear, however, umami transcends little into dressings for roasted vegetable the umami of the roasted mushrooms —Chef Shane Lyons, a consultant similarly in soups, stews, braises, noodles to “fill the dish with umami.” For fall, pair salads. Nicole O’Brien, chef/owner of The and the layers of spice in the carrots—a who re-energizes restaurant its Asian roots. So don’t hesitate to point and rice dishes when desiring those deep, alongside root vegetable crudite or use as Pandering Pig in New York, adds a hefty very complex, layered bite.” kitchens nationwide it out. Allure is everything. dark, salty umami notes. But be warned; a sauce for roasted fish or chicken.

14 FOOD FANATICS / FALL 2021 USFoods.com/foodfanatics | FOOD FANATICS 15 Umami-packed sikil pak as a spread or to complement other dishes, such as crispy celery root, opposite page.

Sikil Pak with Crispy Celery Root Steaks Chef Felipe Donnelly Colonia Verde and Disco Tacos, Brooklyn, New York

2 pounds celery root, peeled Extra-virgin olive oil, as needed Kosher salt and freshly ground black pepper, as needed 1 cup flour 1 egg, beaten 1¼ cups panko ½ teaspoon ground coriander Sikil Pak, recipe follows ½ cup lightly packed flat-leaf parsley leaves, roughly chopped Cotija cheese, as needed

Cut celery root into ¼-inch-thick disks and brush with olive oil, season with salt and spread onto a sheet pan to roast in a 400 F heated oven until slightly tender; cool.

Dredge each steak with flour, then egg and finally panko to fully coat. Fry in oil heated to 375 F until golden brown; drain.

To serve, layer steaks in a cascade, garnish with sikil pak, cheese and parsley. Makes 2 to 4 servings.

To make sikil pak: In a hot saute pan, dry roast 1 pint pepitas; set aside. Heat some oil in the pan and saute 1 chopped yellow onion over high heat; set aside. Blister 4 plum tomatoes and 1 habanero chili in a 450 F heated oven. Place all ingredients in a blender along with

1 scant cup oil, 1 bunch parsley, ¹⁄2 cup lime juice and kosher salt to taste. Blend until smooth. Correct seasonings. Makes about 3 cups.

16 FOOD FANATICS / FALL 2021 TO-GO MADE EASY Magic Dust Popcorn “WE GAVE OUT SALT, WITH BIODEGRADABLE BAGASSE. Chef consultant Shane Lyons SUGAR AND UMAMI- 1 cup popping corn 2 cups neutral oil DUSTED (NUTRITIONAL Choose our Bagasse Containers for an eco-conscious option that doesn’t compromise ¼ cup brewer’s yeast YEAST) POPCORN on quality. Made from renewable resources, our biodegradable Bagasse Containers ¼ cup nutritional yeast 1 tablespoon garlic powder BECAUSE WE are created with a molded-fiber pulp derived from natural agricultural byproducts 1 tablespoon cumin, toasted and ground UNDERSTOOD THAT THE using environmentally preferred manufacturing practices. 1½ teaspoons fine sea salt 1½ teaspoons sugar MORE POPCORN PEOPLE ½ teaspoons gochugaru EAT, THE MORE BEER Heat the oil in a saucepan over medium-high heat and pop the corn. Pour into a wide, THEY DRINK—IT WAS shallow bowl; set aside. A WAY TO INCREASE

In a separate bowl, combine remaining THE CHECK AVERAGE.” ingredients and toss with the popcorn. —Consultant chef Shane Lyons, EXCLUSIVE Makes about 8 quarts. formerly of Distilled NYC BRAND

USFoods.com/foodfanatics | FOOD FANATICS 19

© 2021 US Foods, Inc. 08-2021 FOF-20210719-748553 ½ cup garlic puree 1 small thumb ginger, peeled and minced ½ cup tamari 1 tablespoon sherry vinegar ½ cup water 1 tablespoon cornstarch 1 tablespoon kosher salt ½ tablespoon sugar 2½ cups braised beef or lamb, diced small, your recipe 4 cups dried shiitake mushrooms, hydrated and chopped Thai chile paste, to taste 4-inch square or round gyoza wrappers, as needed Egg wash, as needed Neutral oil for frying, as needed Apple black garlic puree, recipe follows

Heat oven to 365 F. Place all the dried spices onto a sheet tray and toast for 5 minutes or until fragrant. Cool and grind.

In a large cast-iron pot, heat sesame oil and garlic oil over medium heat. Add onion and caramelize. Add garlic and ginger, saute until fragrant; add spice blend.

Deglaze with tamari and sherry vinegar. Mix water and cornstarch and stir in. Add salt and sugar. Add beef or lamb and mushrooms and cook until heated through. Add chili paste and adjust seasonings.

To make mandu, place 2 tablespoons filling in Beef and Shiitake Mandu the center of each wrapper, brush sides with with Apple Black Garlic egg wash, fold into a triangle and join corners; Chef Guy Miekle pinch close. Heritage Restaurant and Bar, Chicago Fry in oil heated to 375 F until golden brown. 1 tablespoon cumin seeds Create a generous amount of apple black 1 star anise garlic puree on a plate, arrange 3 mandu on 1 teaspoon coriander seeds top and serve. 1 teaspoon Korean chili flakes 1 teaspoon onion powder To make apple black garlic puree: Roast ½ teaspoon Sichuan peppercorns 2 pounds apples, peeled, cored and thickly ½ teaspoon white pepper sliced, until tender. Combine in a blender with 2 teaspoons sesame oil 4 ounces black garlic, 2½ tablespoons sesame 2 teaspoons garlic oil oil, and salt and black pepper to taste. Adjust 1 large red onion, medium dice with water if needed. n

20 FOOD FANATICS / FALL 2021 USFoods.com/foodfanatics | FOOD FANATICS 21 A lower carbohydrate crust is differentiating the pizza category.

KNEAD- TO-KNOW PIZZA Innovation rises in dough and toppings

By Amber Gibson Photography by Matt Armendariz Food styling by Adam Pearson Prop styling by Stephanie Hanes

USFoods.com/foodfanatics | FOOD FANATICS 23 When business slows or grinds to a halt, innovation doesn’t stop. It kicks into overdrive. Just look at pizza. Its low-cost foundation (flour and water) and its standing as America’s favorite comfort food converged as a wake-up call to the potential of sales and profitability. As restaurants emerged from the pandemic this year, dough and pizza toppings crossed culinary borders and became more adventurous while picking up healthier and meatless options. For many chefs, like restaurateur Marc Forgione, the youngest winner of the Food Network’s “The Next Iron Chef,” ideas Chef Pietro Gallo bubbled up from experimenting at home. cuts pinsa dough Other fine dining chefs from David Kinch that cradles to Wylie Dufresne opened creative new ⁣fior di latte cheese, rapini, pizzerias across the country, re-imagining Calabrian and refining what pizza can be. sausage and burrata. The New ‘P’ In Pizza For years, the industry has been looking for ways to innovate through the dough, “This dough is very fragile and so full from working in herbs and seasonings of water that you need to be very gentle,” SLICE OF LIFE to stuffing the rim with crust. The he says. “It doesn’t need to be stretched innovation to date, however, is all about like the regular pizza, but we just touch flavor and texture. it with the tip of the finger and it opens 100% Pinsa is a lower carbohydrate crust that up by itself.” After receiving certification Pizza ranks in began picking up steam just prior to the from Di Marco, Gallo continued training the top five pandemic. The dough consists of rice, soy his team for another month before comfort foods and wheat flours—unlike its traditional launching pinsa on the menu, and one 70% counterpart, which typically uses solely year later, pinsa has overtaken pizza Quality wheat flour. Pinsa dough is also more in popularity. Gallo says that pinsa crust/dough hydrated at nearly 80% water and rises typically takes about one minute less is the most during a long, cold 72-hour fermentation. than pizza to cook in his Cuppone important This process makes the pinsa dough less Donatello electric stone oven. caloric (compared to traditional pizza The most difficult part of making pinsa dough), and easier to digest, all while is being delicate enough when working yielding a light, airy pizza with a crunchy with the dough, which staff easily break. crust. “We don’t want to break the gas that’s At Civico By the Park in San Diego, inside or it won’t rise properly.” There’s chef/owner Pietro Gallo uses the Di no way to salvage a broken dough or Marco flour blend imported from Italy. dough that is left too long to ferment. In 33 of 50 After a 72-hour fermentation (the dough both cases, once the gas escapes, it’s a states is shaped into balls on the second day), lost cause. Pizza reigns Gallo takes the pizza balls out of the walk- Once the pinsa is cooked, Gallo says Equally popular as the #1 in four hours before service and lets the that it travels better than a traditional among women comfort food balls rise at room temperature. Pinsa flour pizza and tastes better reheated in the and men is extremely sensitive to humidity and oven the following day because it doesn’t change in temperature. dry out as easily. Sources: Technomic, PMQ and Treadmill.net.

24 FOOD FANATICS / FALL 2021 Japanese pies inspired big eye tuna on pizza at The Rose Venice. Worth the Dough A born and bred New Yorker faithful to the city’s iconic big slice, thin crust style, Forgione wanted to combine that Stretching Creativity heartiness with Neapolitan pizza, a thinner pizza, but less supportive of The latest on pizza toppings. He made an at-home starter to experiment with bread, which led to playing with it as a pizza dough. In MOTO, SEATTLE addition to his other restaurants, he had Style: Square-shaped Detroit from chef Lee recently acquired restaurant, Peasant, in Kindell’s Filipino background. Takeout-only New York City just before the pandemic. concept opened in February that’s sold out The menu currently features a seasonal months in advance, turning out only 150 pizza from the wood-burning oven. Detroit-style pies a night. Forgione says he was already working on a pinsa dough with his legendary Examples: Dungeness crab with butter, restaurateur and father, Larry Forgione dill, thyme and lemon; and lechon kawali of American Place. The younger Forgione (Filipino pork belly) with Sriracha sausage, incorporated the sourdough to the calamansi, pineapple chimichurri and sweet pinsa and introduced it when Peasant liver sauce. reopened over the summer. It features the sourdough starter, olive oil, salt and the ancient grains rice, soy and wheat flours. The result, he says, is a crust that’s STRETCH PIZZA FROM BREADS crispy, light and flavorful in addition to BAKERY, NEW YORK adequately supporting toppings without Style: Modernist chef Wylie Dufresne of flopping like Neapolitan pizza. WD-50 taught himself how to make pizza during the pandemic after rediscovering Topping It Off a pizza oven in his basement. He teamed Chef Jason Neroni first encountered up with longtime friend Jean-George Tokyo-style pizza last year at Savoy, Vongerichten to open Stretch, an indefinite the Italian restaurant in Japan. Most popup at Breads Bakery that sells only memorable was a bluefin tuna and takeout by reservation. corn puree pizza topped with grated wasabi, which inspired him to begin Examples: Everything Bagel Pizza with experimenting more with Asian a thin layer of cream cheese, mozzarella, ingredients atop his pizzas back home at chives and everything bagel spice. The Rose in Venice, California. His newest creation and current bestseller is the over-the-top Godzilla, a pizza in the style of okonomiyaki with green garlic sausage, ROOTS, CHICAGO pepperoni and bacon flavored with oyster Style: Quad-cities style pizza (round, cut sauce, miso aioli and finished with a into squares) created a collaborative series shower of bonito flakes. featuring the styles of local chefs. “I’ve always had a proclivity for Asian flavors and cooking Italian food so why Examples: Korean fried chicken pizza not mash them together?” he says. While with kimchi and smoked Gouda and a chili the pizza he tried in Japan was similar to cheese curd pizza topped with pickled a Neapolitan-style dough, Neroni prefers jalapenos, chorizo chili and tortilla strips. more structure to his pizza so he adds baker’s flour for a sturdier texture, which holds up to heartier toppings.

26 FOOD FANATICS / FALL 2021 USFoods.com/foodfanatics | FOOD FANATICS 27 +113% growth From Boxcar * Pizza, top: Oh of Dragon Fruit on US Menus Baby I like it Slaw *Source: Datassential SNAP™, 2021. with barbecue sauce and jackfruit.

From Vitalist “I don’t like doughy pizzas and I firmly Food, left: Mediterranean: believe that you should be able to pick a paleo pizza pizza up and eat it without the ingredients cracker topped falling off,” he says. He’s still working on with red pepper the dough for his forthcoming pizzeria, harissa hummus, which will be themed like a Tokyo cucumbers, sun- dried tomato, pizzeria with neon rock ‘n’ roll vibes. mint, parsley, Gallo also has his share of untraditional tomato, harissa toppings on his pinsa. For the Mortazza sesame spice and pinsa, he begins with a fior di latte base green hummus. and a pistachio emulsion. It’s then topped Also, macadamia with mortadella and crunchy pistachios mushroom pizza for contrast and texture. Vegan pinsa is cracker with mac also represented: creamy rice mozzarella and cheese sauce, and vegan prosciutto made from legume mushrooms, flour that’s imported from Italy. zucchini, basil, sun-dried tomato and pesto. Pie For All Palates Dragon Gluten-free and paleo options are increasingly the norm, often playing off of the strength of ingredients and venturing beyond a low-carb or gluten-free crust. Vitalist Food in Santa Monica offers a paleo pizza crust topped with pesto and a cashew sauce drizzle, one of its most popular menu items. Boxcar Pizza Fruit in Portland, Oregon, specializes in ✓ Picked at peak season ripeness vegan Detroit-style pizza with hearty toppings like marinated seitan steak, ✓ Washed, prepped and ready-to-use Nashville hot fried “chicken” and housemade tofu blue cheese. ✓ 100% usable fruit, zero product waste Housemade cashew mozzarella has led Purgatory in Los Angeles to hone in on ✓ 5lb. easy-open, resealable bags the crowd reducing dairy as a lifestyle choice. The menu features combinations such as housemade barbecue sauce, Dragon Fruit Fury braised jackfruit, red onion and grilled pineapple as well as buffalo cream sauce, marinated cauliflower, red onion, scallions and red pepper flakes as well as a version with a garlic and olive oil base, almond ricotta, sesame seed crust, black pepper New! and almond parmesan. “What we’ve noticed is that people just want healthier and they want their pizza,” says Alex Koons who, works on the Chef-Ready Cuts Purgatory menu. “We can satisfy both.” n Diced Dragon Fruit 28 FOOD FANATICS / FALL 2021 For more information visit dolefoodservice.com or call 1-800-723-9868.

36176 7/21 ®, TM & ©2021 Dole Packaged Foods, LLC. Crispy boneless wings ready to take off. Just ON add sauce. THE FLY

How boneless can take off when wings are grounded

Photography by Matt Armendariz Food styling by Adam Pearson Prop styling by Stephanie Hanes 30 FOOD FANATICS / FALL 2021 .

LAUNCHING A REPLACEMENT Entrée2Go™ The OneBox® THAT SATISFIES WING EATERS AND THE POSSIBILITY OF BECOMING A SOUGHT-AFTER ITEM IS THE GOAL — Thighstop

Heihei Moa “Wings” Adapted from Salty Cargo, Austin, Texas

2 cups water ¼ cup sake or mirin 1 tablespoon sugar 1 tablespoon salt 2 garlic cloves, zested 1 small knob peeled ginger, zested 2 pounds chicken thighs, cut into rectangular thick strips, about 2- to 3-inches From takeout to first taste, your menu items will The wing shortage birria tacos, is up front with guests. ¾ cup rendered pork fat or unsalted butter please the senses when you pack your bold and that’s hampering availability and driving He suggests alternatives. ½ cup soy sauce up costs couldn’t happen at a worse time Thanks to the pop-up, Cruz has become 1 tablespoon sugar Vented MFPP flavorful food in Pactiv Evergreen packaging! as the most popular sellers—sports bars, accustomed to communicating with his 2 cups panko casual concepts with giant televisions— 21,000 followers on Instagram, which Neutral oil, as needed for frying enter an in-person fall game season for allows him to reach his audience fast and Green onion, chopped, as needed Serving saucy enchiladas, crispy cauliflower, or the first time since 2019. to set expectations. In April, a post read: Cilantro, leaves chopped, as needed sizzling seafood? Whether you prefer paper or To keep profitability up and diners “Due to the chicken wing shortage, we Toasted sesame seeds happy, concepts are recreating the have started selling boneless wings! Come plastic, we have a container made for your experience: nailing the deep-fried, by and try out all of our favorite flavors Combine water, mirin, sugar, salt, garlic and menu items! crispy, fatty skin-to-meat-to-sauce ratio and watch the new soccer channels we ginger with the chicken and allow to brine for that makes eating wings with beer and added!” at least a few hours. Meanwhile, heat soy with cocktails so incredibly satisfying. In Sauces for wings that he now uses for fat/butter and sugar and simmer until syrupy. other cases, it’s simply relying on the the boneless ones aren’t uber creative— cravability of fried food and matching barbecue, mango habanero and teriyaki— Drain chicken, dredge with panko, ensuring wing replacement with explosive flavor or but they are solid. Feedback from pieces are well coated and fry in 350 F oil until renditions that scrap chicken altogether. customers are thumbs up, telling him he’s cooked and crispy. Toss with pork fat soy. Mauro Cruz, who opened brick-and- on track. mortar restaurant Chef Smokey’s in Launching a replacement that satisfies Serve as-is or over steamed rice garnished the Atlanta area earlier this year after a wing eaters and the possibility of with green onion, cilantro and sesame seeds. successful 2020 pandemic pop-up serving becoming a sought-after item is the goal Makes 6 to 8 servings.

www.pactiv.com USFoods.com/foodfanatics | FOOD FANATICS 33 Bok A Bok Chicken sauces range from left to right: Four alarm; spiced honey and garlic; jalapeno powder; Chinese honey mustard; sea salt & vinegar; fish sauce caramel; coconut brown butter and 4-chili hot sauce.

Red Zoug Bavel, Los Angeles

1 cup grapeseed oil 2 large red bell peppers, stemmed and seeded, cut into 8 pieces 8 Fresno chiles,* stemmed, seeded and halved 1 tablespoon plus 1 teaspoon ground paprika 1 teaspoon ground turmeric ¼ teaspoon ground cloves 1 teaspoon ground green cardamom ½ teaspoon ground cumin 2 teaspoons kosher salt 3 garlic cloves, grated 1 tablespoon plus 1 teaspoon freshly squeezed lemon juice 2 tablespoons cilantro leaves, packed and chopped

Add the oil to a large saute pan and place on Vegan Thai Basil Ranch Kimchi Cheese Sauce the stove over high heat. Once the oil is hot, Bok A Bok Chicken, Seattle and Burien, Washington add the bell peppers and chilies and fry while 1 cup vegan mayonnaise continuously stirring for about 10 minutes, ½ cup creamy soy milk 1 cup milk until the peppers start to blister and darken in 2 tablespoons shallot, minced ½ cup cabbage kimchi plus ¼ cup kimchi color. If at any time the peppers start to burn, 2 tablespoons Thai basil, chopped juice, store bought decrease the heat slightly. Remove the peppers 2 tablespoons chives, chopped ¼ cup Korean chili powder and chiles from the oil, set aside, and let cool. 2 cloves garlic, minced ¼ cup gochujang 2 tablespoons lemon juice or white 1 tablespoon sodium citrate, or substitute Add the cooled fried peppers and chilies and wine vinegar 1 teaspoon granulated garlic the paprika, turmeric, cloves, cardamom, 2 tablespoons fish sauce 1 teaspoon granulated onion cumin, salt, garlic and lemon juice to a food 2 tablespoons almond yogurt ½ teaspoon kosher salt processor and blend, stopping to scrape down 1 tablespoon parsley, chopped 2 cups cheddar, shredded the sides of the bowl with a spatula when Kosher salt and freshly ground black necessary, until the mixture is the consistency pepper, to taste Combine milk, kimchi, kimchi juice, chili of a chunky puree, about 2 minutes. Transfer ¼ teaspoon chili flakes powder, gochujang, sodium citrate, garlic, to a bowl and set aside to cool, then add the Honey, as needed onion, salt and ½ cup water in a small pot and cilantro and stir to combine. Makes 1 cup. bring to simmer over medium heat. Combine all ingredients in a blender. Adapted from “Bavel: Modern Recipes inspired by the Adjust seasonings for balance. Makes Add cheddar gradually, whisking until melted Middle East,” by Ori Menashe and Genevieve Gergis. about 2 cups. and smooth. Chill or use immediately.

USFoods.com/foodfanatics | FOOD FANATICS 35 ® The fried chicken at MOLLY’S KITCHEN Jeju in New York City. MEATLESS BREADED WINGS of Thighstop, an online-only effort by the Wingstop chain, making it the largest We use mycoprotein* to deliver a boneless wing experience that all but imitates ghost kitchen in the country. Over the the same meaty texture as real chicken. Use it as an app or center of the plate, summer, Thighstop recently began selling crispy bone-in, skin-on chicken thighs in a salad or sandwich. and boneless thighs (think nuggets) in the style of its wings replete with the option of APN 3043713 its 11 sauces for the same price through a dedicated site and third-party Doordash. Wingstop’s 1,440-plus locations worldwide are fulfilling the orders. “The demand for thighs and dark meat is not as high as white meat and wings but we believe that younger generations are more accustomed to and more welcoming of the meat’s juicer and more flavorful attributes,” says Wingstop spokesperson Megan Sprague. “Plus, our sauces that have helped build our brand have a very Jeju Noodle Bar, New York strong and loyal following.” This $15 signature at chef Douglas Kim’s In other words, if a protein fried in fat is Michelin-star West Village Korean concept ICYMI righteously seasoned and/or accompanied typically features five marinated crispy- Chicken wing attributes, from its by a bold sauce that contrasts and fried wings tossed in umami salt and satisfying meat to fatty, crispy-skin ratio complements, a winner is highly likely. served with a deeply satisfying gochujang to its portability and myriad sauces and Take a look at the following concepts sauce and seasonal crudites. But as a seasonings that cross culinary borders, known for wings, some of which have result of the shortage, a two-piece fried kept the appetizer in higher than usual already gone boneless. chicken appetizer (thigh and leg) is demand during the pandemic. standing in at $29. It’s dusted with onion Bok A Bok, Seattle powder and accompanied by a yogurt dip But then came labor and supply chain If wings become unavailable or price and caviar. issues followed by a storm earlier this prohibitive, the menu structure gives Diners are ordering the parts and if the year in Texas that devastated the chicken customers plenty of options at this replacement continues to sell, Jeju may population. Prices for all chicken parts five-unit fast casual by offering “brined, have a new signature on its hands. And have been impacted but nothing like the battered, twice-fried chicken plus sauce” the wings? No decision as of press time. shortages in the wing category. As simple for thighs, wings and chicken strips. as it sounds, remind your customers that Each choice can be customized with five Sauced Tap Room and Kitchen, each bird only has two wings, a fact that possible “dry” wing seasonings, such as Cleveland always makes them laugh, operators say. a smoky barbecue rub; coconut brown The Monday night five whole wings for $5 butter powder with toasted coconut; and promotion might need to be curtailed to While that explanation may fail to alleviate four-alarm Carolina reaper chili powder meet any supply chain constraints, but dismay among all guests, perhaps and spice mix that’s accompanied by a the restaurant is in good shape to pivot. knowing when their favorite food will be carton of milk. Or customers can opt for Owners Brent Pease and Geoff Mathias in ample supply again might. As supply “wet” wings tossed with the choice of offer vegan chicken bites and boneless chain issues are ironed out, chicken wing EXCLUSIVE four sauces including fish sauce caramel; wings, which can easily step up and can availability will remain constrained until spiced honey garlic or jalapeno cheddar. be accompanied by any of the 16 prep the end of the year, according to the BRAND An additional seven sauces, from sesame method/wing sauces, such as cereal crust, National Chicken Council, but that relief miso vinaigrette and ginger aioli to umami Mountain Dew margarita or Nashville hot. will come eventually. barbecue sauce and kimchi cheese sauce, If the price is right, they could also try *Mycoprotein is a meat-free form of high-quality protein derived from fungus. can be purchased for 65 cents each. smaller drumsticks as an alternative. For more information or to order, visit usfoods.com ® or contact your US Foods representative. USFoods.com/foodfanatics | FOOD FANATICS 37 © 2021 US Foods, Inc. 08-2021 FOF-20210818-855833 All rights reserved. The restaurant promotes its 50 beers on tap to pair with food built on the belief that deliciousness goes hand-in-hand with suds. While they have a loyal wing following, a menu with a wide array of on- trend favorites, from bowls and pizzas to plant-based options and empanadas, will help allay any no-wing disappointment. It also challenges staff to hone their selling skills and allows for any undiscovered menu items to surface as favorites.

Spicy Boys, Austin, Texas Owner Teddy Bricker and chef Dillon Misonznick also are aware of the undeniable fried chicken and beer attraction, setting up shop outside of Zilker Brewing earlier this year to offer chicken, wings and sides. They’re available with seven sauces, from Korean buffalo to citrus miso, but they can also be paired with boneless wings and cauliflower bites. Misonznick is well aware that fried anything isn’t always the answer but they can stand in when wings aren’t available, and the cauliflower appeals to non-meat-eaters. n

Cauliflower Vegan Bites Inspired by Spicy Boys, Austin, Texas

1 cup flour 1 cup rice flour or cornstarch TACKLE CLEANUP WITH BAGS 1 teaspoon salt ½ teaspoon baking powder ¼ teaspoon cayenne pepper 1 cup cold sparkling water, as needed THAT DON’T PLAY AROUND 1 head cauliflower, cored and separated into nugget-like florets Neutral-flavored oil, as needed Green onion, chopped, for garnish Lime wedges, for garnish n-premise dining is back for fall – ust in time for football season. ore patrons mean more cleanup. Combine dry ingredients and slowly whisk in water to desired consistency. ake it easier with onogram ommercial rash an Liners. hese black liners are tough and Dip florets into the batter and fry in oil heated dependable for great performance and leak to 350 F to 375 F until golden brown; drain. Sprinkle with green onion and serve with a protection and come as a coreless roll for lime wedge. Makes 4 to 6 servings. convenient dispensing. or more information or to order, R RL visit usfoods.com or contact your USFoods.com/foodfanatics | FOOD FANATICS 39 RS LRS P S oods representative. © 2021 US Foods, Inc. 07-2021 FOF-20210719-748553 COLD BEERS

The American palate has never been more diverse, which means even comfort food needs to up its game. To keep pace, burgers are not just draped with cheese but topped with spicy kimchi; french fries are sprinkled with furikake and served with smoky aioli; and roasted cauliflower bites provide a flavorful, plant- based bar snack when dipped in ​​a side of muhammara. For beer drinkers, such big and bold flavors demand thoughtful pairings. To ensure beers’ nuances don’t get lost amid the complexity—or worse, clash with assertive flavors—beverage programs need to carefully consider all facets of a beer, including not just flavor and aroma but body and carbonation. “I would argue beer is more versatile than wine, which I know is a bold statement,” says Jen Blair, beer quality and education manager at Orpheus Rye Beer styles Brewing in Atlanta. “But you have more ingredients in beer and within those Fruited that match ingredients, different varieties, so there gose are all sorts of components that you can mix and match and seek out to complex complement food.” American Blair is an advanced cicerone, a title IPA menus for a that designates an expert hospitality professional with proven experience in sum greater selecting, acquiring and serving a wide range of beers. She’s seen firsthand that today’s savvy customers expect more than its parts from beer menus than the same five tap By Kate Bernot handles they could find in an airport bar. “There is demand out there from customers who are just as knowledgeable Dark lager and passionate about beer as others are about wine, cocktails and spirits,” Blair says. How to make sense of today’s myriad beer styles and menu flavors? Turn the for page for a cheat sheet and get to pairing.

HOT FLAVORS USFoods.com/foodfanatics | FOOD FANATICS 41

TYPE OF BEER: Dark lager TYPE OF BEER: Fruited gose TYPE OF BEER: Rye beer

BEST WITH: Roasted root vegetables, BEST WITH: Funky cheeses, rich BEST WITH: Fermented foods, cauliflower, Brussels sprouts, sausage breakfasts, barbecue Scandinavian fare, smoked fish

WHY: Dark lagers’ color comes from WHY: Goses’ high carbonation, gentle WHY: Beers brewed with rye—usually their kilned malts, which impart toasty, acidity and delicate salinity make IPAs, pale ales or stouts—use the same biscuity or roasty flavors, all thanks to the them function almost like Assyrtiko grain as rye breads and crackers. Foods same Maillard reaction that caramelizes or Vermentino wines. Add fruit to the that taste great on a slice of rye bread also vegetables and meats. Their clean mix—a growing trend in craft beer—and benefit from rye beers’ earthiness and fermentation profiles mean the beer’s you have a bright, quenching pairing that hint of spice. flavor doesn’t linger after the sip, leaving cuts through fatty food. drinkers refreshed. EXAMPLES: Try rye beers with kimchi, EXAMPLES: Fruit in these beers can fish cakes with remoulade, creamy EXAMPLES: Whether Czech or German in amplify already existing flavors, or seafood dips and dishes that include origin, dark lagers deliver rich malt flavors can introduce new, complementary pickled vegetables or sauerkraut without the heavy texture of a stout. Pair layers. At brunch, suggest a raspberry garnishes. A rye beer alongside smoked a dark Mexican lager to enhance the char gose with mascarpone French toast. fish adds layers of spice and malt intrigue. on roasted cauliflower tacos, or a German Later in the day, a watermelon gose schwarzbier to temper the heat of Thai is an all-American classic alongside sausage or chorizo. barbecue ribs. TYPE OF BEER: American IPA

BEST WITH: Thai food or flavors, Hawaiian-style meats, blue cheese, Rye beer hearty greens pairs well with WHY: IPA is the most popular style of fermented craft beer in the U.S., thanks to drinkers’ TYPE OF BEER: Witbier foods. affinity for hops. Hop varieties vary widely and can impart flavors that range from BEST WITH: Middle Eastern and tealike and herbal to tropical and fruity to Mediterranean appetizers, light grapefruity and pithy—even vinous and salads, seafood melony. Most IPAs are strong enough to stand up to assertive spices and sulfurous WHY: Witbier’s citrus and coriander notes vegetables. sync with bright herbs, earthy spice and lemon. High carbonation, a light body EXAMPLES: Given their variety, it’s and a moderate alcohol content allow it to important to consider a particular IPA’s function as an aperitif. characteristics when pairing. A clean, citrus or fruit-forward IPA would enhance EXAMPLES: Witbier is exceedingly the tang of pad Thai (but be cognizant versatile with both delicate dishes and of its bitterness levels, as bitterness those with a blend of complex spices; enhances capsaicin heat). On the earthier paired with herb-flecked seafood like side, an IPA with an herbal, chive-like hop mussels or crusted salmon, it’s an instant profile might dovetail with rich fall salads palate refresher. Other Belgian styles of Brussels sprouts or kale. A New England such as saison and tripel share many of or hazy IPA with tropical hop flavors witbier’s same characteristics but with makes sense alongside Hawaiian pork. elevated alcohol content. n

42 FOOD FANATICS / FALL 2021 USFoods.com/foodfanatics | FOOD FANATICS 43 If labor is the reason Up your game with flavor Get creative with sauces Extend your brand with a ● be hired. See page 30. On Demand. On Wait and See. Steak Your Claim. Your Steak meat is yesterday’s success. FADING OUT Maybe it was novel and fun when but now it’s just downright creepy. FAKE GUESTS. TRY THIS INSTEAD: wonky at least until the end of the year. format to self-serve until more staff can restaurants filled seats with mannequins, indoor dining remains closed, change the ▶ costs. Accept that the supply chain will be That never-fails-to-sell hunk of char-grilled TRY THIS INSTEAD: TRY THIS INSTEAD: slashing the surface to create crunchy bits. TRY THIS INSTEAD: mean they’ll get them or will pay the higher umami glaze of fish soy, sauce and sugar) or Just because customers want wings doesn’t virtual, delivery-only concept in Los Angeles. by creating a lacquered crust (brushing on an to pair with boneless and plant-based wings. Paltrow is doing it, launching Goop Kitchen, a to-go. Even actor and Goop founder Gwyneth virtual kitchen, prepared meals or ingredients ▶ ▶ ▶ important than Stop ever. thinking, start doing. Developing additional revenue streams is more

TRACKER ● Yes you can. Yes Play Chicken. story on page 54. anything is possible. is anything BENEFITS. BENEFITS. Po-tah-toe, Po-tay-to. Po-tah-toe, HIGH ALERT money-makers. See page 72. as long as it’s made right and sells? Guardians of the jojo—the breaded, The crispy-fried chicken sandwich has FRIENDS WITH WITH FRIENDS Pairing up with a brand—whether it’s a like the Farmer’s Fridge, says one thing product or another concept—has never to chefs who should extend their brand: and a barbecue chicken sandwich are to been more beneficial to both parties. See recently launched Canwich (pizza pockets follow) dispensed from a vending machine will claim it as theirs, whether it’s the Pacific While you may not want a peanut butter and jelly sandwich with12-month a shelf life, the Northwest or the South. Does it really matter pressure-fried and seasoned potato wedge— potato seasoned pressure-fried and become as iconic as the burger but don’t think of it as an either or option. They can coexist as

. This

all over it. I just ordered!”). A Media Channel? including investment developed by and for (“People, look at what Third-party food apps Bastian Lehmann, has college students with a recent $70 million raise, from Postmates founder The Next Big Social online ordering platform traction, Snackpass is an Venmo-type functionality world domination written on expansion and gaining watch your back. Focused ● and vegetables.and Restaurateur Philip Camino you invisible. you The Italian chain Fazoli’s offers SMELLING Just Can’t Get Enough. ON THE RADAR LIKE A ROSE. drivers unlimited free bread sticks. plenty of umami (see story, page 12). A ghost kitchen doesn’t make famed pastry chef Pierre Herme’s ‘90s lychee notes in cocktails and desserts. LAST SEEN: chef David Schlosser’s interpretation of simple concept—harmoniously blending blending concept—harmoniously simple nutrition and presentation—focuses on a mixologists and pastry chefs. Kinda hard dessert is turning on a new generation of insatiable. Of the moment: washoku Inspired by the pink English Ispahan rose, to resist Ispahan’s sweet, floral, fruity and LAST SEEN: recently opened Imari in Los Angeles with Our love for Japanese cuisine is seemingly traditional Japanese fare heavy on seafood satisfaction are still important for everyone. with online-only concepts, good service and ▶ healthy, seasonal and balanced approach with TREND Just because there’s no direct customer contact

44 FOOD FANATICS / FALL 2021 USFoods.com/foodfanatics | FOOD FANATICS 45 SPECIAL ADVERTORIAL SECTION Vanilla cream cheese gives KETCHUP blueberry crepes more The tomato in this favorite condiment personality than butter. gives it an edge: It packs umami, the savory fifth sense that amps up flavors. Messinger recommends ketchup as the base for developing a house sauce that can be used for just about any protein, from ribs and chops to shrimp and chicken as well as sturdy vegetables such as whole roasted cauliflower, squash steaks or beefy portobello mushrooms. The flavor directions are seemingly endless and can amplify any cuisine, American or global. To get it right, SUPER PRO Messinger recommends following a matrix (see sidebar on page 48). Start with four parts ketchup, one part sweet, one part CONDIMENTS acidic and one part contrasting flavor or seasoning. For example, ketchup, sanonto (Japanese brown sugar), mirin, rice Ready for any menu challenge vinegar and shichimi togarashi, a chili seasoning for a sauce with an Asian spin. Photography by Sean T. McGill Or ketchup, figs, vinegar and harissa for a spicy, botanical Middle Eastern take. “You can really jump around and have fun with it,” says Messinger, who works with operators on menu development through his role with Kraft Heinz as culinary expert.

CREAM CHEESE The condiment that’s synonymous with bagels has arguably been underutilized as an ingredient. For chefs, particularly pastry chefs and loyalists of PHILADELPHIA® cream cheese (which enjoys 99% brand awareness among consumers, according to food Certain condiments are so solid, they could score in research firm Datassential), the product numerous ways, yet they often don’t. That’s changing as chefs is indispensable for its creaminess and recognize their potential for diversifying the menu and solving operational issues. signature tang from fermentation. It Take strongholds like ketchup for fries and burgers, mayonnaise for sandwiches doesn’t break sauces and adds chew to ice and cream cheese for bagels. As a base for innovation, they add excitement to menus cream, for example. for all concepts while easing labor, controlling inventory and side-stepping supply Such attributes are ideal for rounding chain constraints. out sauces when more personality than “When you don’t have the staff that you need, you must be more innovative with butter is needed, making it easy to stir SKUs (stock keeping unit),” says Jim Messinger, a chef and graduate of the Culinary into any pasta sauce, dip or filling, says Institute of America who has owned restaurants and worked with multi-unit restaurants Holly Johnson, head of culinary for developing menus. foodservice at Kraft Heinz. By using traditional condiments as a foundation, chefs can explore and capitalize on “With a brand as well known and trends to build more complex flavors. Better yet, the familiarity of core condiments beloved as PHILADELPHIA®, it makes Vanilla and the tang comes with a trust level among diners so that operators can innovate and appeal to all sense to call it out on the menu,” Johnson from cream cheese adds palates, adventuresome or not. Some ideas: says. “But in so many applications where complexity to pound cake French toast.

46 FOOD FANATICS / FALL 2021 USFoods.com/foodfanatics | FOOD FANATICS 47 Mayonnaise is combined with roasted chipotle for an aioli drizzled on llapingachos, Ecuadorian potato pancakes. Getting Sauced

Ketchup can be the base for barbecue sauce but it’s also a solid start for a sauce or finishing ingredient. Some possibilities:

KETCHUP: 4 parts SWEET: 1 part honey, molasses, mirin, rock sugar, dried figs or dates ACIDIC: 1 part citrus (any kind with zest), passion fruit, rice vinegar, cane vinegar, black lime or yogurt SEASONING: 1 part liquor (bourbon or dark tequila), chiles (any kind) smoked paprika, sumac, garam masala, herbs (fresh or dried)

MAYONNAISE For great HEINZ and The mix of eggs, oil and acid make Philadelphia recipes and this condiment a strong base that m ore, scan the Q R code, visit the w ebsite below , or speak crosses borders for any sauce or dip w ith your local Kraft Heinz by incorporating indigenous spice. sales representative. Aioli works the same way for hot and cold applications. Powered by garlic, aioli has become ubiquitous, but it can go further as a spread and finishing sauce with the help of contrasting heat or a punch of flavor. Mayonnaise is the base for chipotle aioli that complements a variety of dishes at Savanna, such as the turkey burger and llapingachos, Ecuadorean potato pancakes. At the Clam in Manhattan, harissa aioli Brand awareness of PHILADELPHIA® Cream Cheese, America’s accents crispy skate wing with pea shoots No. 1 branded foodservice cream cheese, according to NPD. 99% and radish while Meyer lemon aioli and To leverage consumers’ love of PHILADELPHIA® cream cheese on your menu, contact your local Kraft pepper cress is served with lobster arancini. Heinz sales representative or visit kraftheinz-foodservice.com. Masala aioli can be found in sandwiches at American Tandoor in Tysons, Virginia, while lemon habanero aioli accompanies it’s not visible, you can use it as a tool for compote and a balsamic reduction. It also jerk chicken lettuce wraps at San Pedro building flavor in the background. It’s a accompanies blueberry banana crepes. Cafe in Hudson, Wisconsin. tool in your tool belt and your business The cream cheese adds another “Really, it’s limitless,” Messinger says. of cooking.” dimension to the flavor profile of both “Once you have a matrix for any base At the two-location Savanna in Chicago, breakfast options, bringing all the ingredient, you can be innovative, control vanilla-infused cream cheese tops grilled components together in a crescendo of costs and inventory, and keep customers pound cake French toast, strawberry something extra special. coming back for more.” n

48 FOOD FANATICS / FALL 2021 UNCOMPROMISING PROTECTION. AUTHENTIC FEEL. Monogram® Vinyl Powder-Free Gloves offer improved dexterity and touch sensitivity. Ideal for all kinds of food prep, these durable gloves perform like latex, but without the risk of allergic reactions.

M 0 a 2. MONOGRAM ke ly VINYL POWDER-FREE GLOVES n Fields Good ba -o Chicken has a n e In multiple sizes: APN 6969471, 6969497, 6969505, 6969521 k im daily limited- with ed-t time-only taco limit that’s also For more information or to order, visit usfoods.com zero-waste. or contact your US Foods® representative. EXCLUSIVE By Amber Gibson

BRAND PHOTOGRAPHY © FIELDS GOOD CHICKEN USFoods.com/foodfanatics | FOOD FANATICS 51

© 2021 US Foods, Inc. 07-2021 FOF-20210719-748553 All rights reserved. until he opens the box. Using a phrase like That pricing is in line with tasting menus Adjust Labor Accordingly IS AN LTO MENU The old school practice “local vegetables” on the menu allows for at other New York fine dining restaurants With labor in short supply, Paley’s Place RIGHT FOR YOU? flexibility to complement menu items with serving contemporary Asian cuisine like is only open four days, from Wednesday of limited-time menu In the before times, a limited time only whatever is stocked in the walk-in. Jua and Kajitsu. Even without mandated through Sunday. They often turn each offerings is enjoying At Mifune, co-executive chefs capacity restrictions, the restaurant table three times, taking reservations as approach helped control costs and newfound practice Yuu Shimano and Tomohiro Urata continues to maintain 6 feet of distance early as 4 p.m. to maximize revenue. Paley gauge diner interest, especially for visit farmers markets daily to select between tables because not all diners feel says that he has a full house almost daily chains or multi-unit restaurants. They

and popularity. ingredients for the days’ meals, which add PHOTOGRAPHY © LOCAL HAVEN comfortable in closer quarters. and is booking out months in advance, also worked well for cleaning out the To out-maneuver supply chain up to a win for them and the diner. Fields’ pulled chicken tacos are $4.50 reflecting Portlanders enthusiasm for a walk-in and promoting uber seasonal bottlenecks from the pandemic, chefs and “We decided on the omakase tasting One Restaurant’s LTO Journey each or three for $12. “The margins on pampered fine dining experience. items. An LTO approach can also ease restaurateurs are forging ahead with menus menu to avoid food waste and cut labor the tacos are roughly the same as our When they first reopened, Paley brought “Tuesday every week, we sit down and current supply chain issues. Five points that change weekly. They’re promoting costs,” Urata says. “The omakase format other menu items, however our overall back a small crew of long-term employees recap the week prior, plan for the week to consider: these new offerings on social media and affords our chefs the ability to change food waste has gone down, which has who knew each other well and felt safe upcoming (and) if there are any product email newsletters to a fan base of regular the menu daily and create a different saved on costs,” founder and CEO working together. Failing says that Fields changes. One Tuesday out of every diners, driving repeat traffic and staying experience for each customer’s visit.” Field Failing explains. “If anything, the has been lucky, too, in retaining many menu cycle, all of us come to the table top of mind. The menus are also smaller At fast casual Fields Good Chicken, tacos have improved the margin on our staff members during the pandemic. with ideas and hammer them out. I take and easier to execute, a change that is also LTOs can help with inventory, create rotisserie chicken category by reducing Mifune has less than half the kitchen ➊ Are the bulk of your customers home those ideas, put my thinking hat easing the labor crunch. FOMO and reinforce the brand. For the waste of those items.” staff compared with pre-pandemic so locals and regulars? If they are, an on, and put it all together. We always “People don’t travel like they used to, so example, a limited number of tacos at they no longer serve lunch or an a la LTO menu could work well. Determine have three different appetizers and we’re making a bigger appeal to locals for each of its five Manhattan locations use carte menu at dinner. Streamlining the a theme for each menu. Figure out three different main courses. Two the moment,” says James Beard Award- rotisserie chicken from the previous menu allows the kitchen to continue how long the menu holds interest desserts stay on the menu and one winning chef Vitaly Paley of Portland, service that’s pulled and simmered in achieving a high level of intricate, elegant and adjust accordingly. is seasonal. Flourless chocolate cake Oregon. “They’re loyal locals, but they can achiote sauce and served on locally dishes with fewer cooks. Plus, labor costs and creme brulee are always on. Right only eat the same thing so many times. It sourced corn tortillas with housemade are higher now, and so they’ve had to ➋ Do you have a strong social now with cherry season, it’s cherry became apparent to us that we needed to guacamole, cotija cheese, onions and work harder at reducing food costs to media presence? Social media and pie. Not too fancy but delicious. We get creative.” cilantro. The tacos were created to reduce make up for that. your website (see SEO story on page have another section of the menu At his eponymous restaurant Paley’s food waste daily. The zero-waste tacos 61) remains the most effective way to that’s Paley’s favorites: steak and fries, Place—the only one of four that he’s are also carbon neutral because Fields Prep communicate with diners. Offer advance burger, charcuterie/cheese plate. If keeping open—Paley offers a three- purchases carbon credits to offset the Tuesday and Friday are big delivery days reservations for upcoming themes. somebody doesn’t feel like a 3-course course, themed prix fixe menu that environmental impact of the tacos. at Paley’s Place and Tuesday is a full day meal, they can have a nice little completely changes every three for the core back of house team, with six ➌ Are you posting daily on social semblance of things.” weeks with three choices per course. Make Pricing Holistic to eight hours of prep. A full day of prep is media and engaging with customers? Contemporary Japanese restaurant Paley approaches pricing from a blended —Vitaly Paley of Paley’s Place on his LTO key to allow the kitchen to feel confident Never underestimate the loyalty you’ll Mifune in Manhattan also has nixed cost perspective, basing the price of the menu approach and organized heading into four busy gain by interacting genuinely on social. its tasting menu for a daily changing three-course prix fixe on the choice of service nights in a row. Reacting with a “like” or an emoji goes a omakase menu, which has been easier to entree. A recent menu ranged from $75 Prep for the new limited zero-waste tacos long way. execute with a smaller team. for a 6-ounce salmon fillet or smoked pork at Fields Good Chicken is minimal as most No matter the concept, operators are porterhouse to $85 for a 10-ounce salmon ingredients, from tacos to toppings, are ➍ Do you have the time? It’s not easy finding more than ever that balancing bone-in steak or 10-ounce dry-aged cross-utilized. The only extra step for this changing the menu weekly or twice creativity with running a business and pepper-crusted prime rib. menu item is hand-pulling the meat from a month. See “One Restaurant’s LTO staying nimble is both an art and a science “That gives us a nice cushion to make the rotisserie chickens. Journey” for inspiration, previous page. that fits the LTO approach. Here are ways sure that the pricing structure works,” he Knowing the exact number of it’s positively impacting the business. says. “I stopped zeroing in on particular reservations and the exact dishes that ➎ Data doesn’t lie. Do you have a dishes. At the end of the month, we will be served has helped Mifune prep POS system or the technology to Improves Inventory reconcile and adjust accordingly.” precisely and minimize food waste. They help track sales and inventory? “I write the menu pretty vaguely so we can Mifune’s eight-course tasting menu A limited number of Fields Good accommodate pescatarian and gluten-free Certain software services/programs Chicken’s chicken based tacos can track sales according to weather, take advantage of what comes in,” Paley is priced at $125 with an optional $40 are available daily, above. The diets with advanced notice but cannot says. He often doesn’t know exactly what his upgrade for premium ingredients like omakase format at Mifune, left, prepare a vegan menu, nor adapt for holidays, seasons and the impact of local long-standing local farm partners have sent Japanese wagyu beef or Hokkaido uni. takes an LTO approach. dietary restrictions on the fly. n events to help you with an LTO menu.

52 FOOD FANATICS / FALL 2021 THE

POWER When the Texan sparkling when Giannone first met Mike Kurtz, water brand Topo Chico the young entrepreneur was trying to announced a partnership sell his new chili-infused honey at a with Molson Coors to break into the hard neighborhood market. After Kurz started OF seltzer market, the consumer response picking up shifts at the pizzeria, Giannone was immediate. According to market allowed him to hone his product in the research firm IRI, in the first four weeks restaurant’s kitchen. A few trial batches after launch earlier this year, it racked up later, Mike’s Hot Honey ended up on the $6.2 million in sales and secured 3.1% of menu and the rest is history. TWO the booming national hard seltzer market. “We put Mike’s Hot Honey on a pie Topo Chico is far from the first label to called the ‘Hellboy’ and it became a cult capitalize on its branding power in the favorite,” Giannone says. “It wasn’t long beverage space. From Harpoon Brewery’s before we were selling twice as many of annual Dunkin’ Donuts-branded Dunkin’ those pies as any other.” Coffee Porter, which comes in cans Fast forward a decade and Mike’s decorated with the East Coast chain’s Hot Honey is a household name with design, to Yuengling Brewery’s Hershey’s shelf space in Whole Foods and other Chocolate Porter, plenty of breweries have high-end retailers around the country. How restaurants leveraged brand recognition for hype. It also appears at Paulie Gee’s pizzerias While restaurants have traditionally in New York, Baltimore, Chicago, New can use brands been less inclined to lean on big-name Orleans and Columbus, Ohio, on multiple brands, an increasing number are doing pies. At one point, Giannone even had a “WE PUT MIKE’S to their advantage so, with impressive results. With the special ice cream sundae drizzled with HOT HONEY ON A By Diana Hubbell meteoric rise of delivery apps during Mike’s Hot Honey on the dessert menu. the pandemic, restaurant owners can “We definitely helped each other out,” PIE CALLED THE no longer rely on a trendy location or Giannone says. eye-catching interior design to lure new Another New York restaurant that ‘HELLBOY’ AND customers. Familiar brand names with proudly lists Mike’s Hot Honey on the IT BECAME A robust followings can help a restaurant’s menu is Harlem Shake, a retro burger menu stand out on Caviar, Grubhub joint. Not long after the restaurant CULT FAVORITE. and Uber Eats. When choosing which opened, chef and journalist J. Kenji IT WASN’T LONG brands to place on a menu, however, it’s López-Alt threw a pop-up event featuring important to be selective. By aligning a double-fried dark meat chicken BEFORE WE WERE themselves with brands that embody sandwich drizzled in Mike’s Hot Honey. SELLING TWICE AS the restaurant’s ethos, chefs and owners Jelena Pasic, Harlem Shake founder and can strengthen their image and boost CEO, decided to keep the sandwich on the MANY OF THOSE business. menu permanently, because of the taste PIES AS ANY OTHER.” For Paul Giannone, owner of the and because the concept’s brand identity —Paul Giannone, owner of Paulie Brooklyn-based pizzeria Paulie Gee’s, is rooted in its local surroundings. Gee’s, multiple locations bolstering a local brand helped raise the From the Blue Marble ice cream in the profile of his whole business. In 2010, milkshakes to the Mama’s One Sauce on

54 FOOD FANATICS / FALL 2021 USFoods.com/foodfanatics | FOOD FANATICS 55 PAIRING UP: WHAT TO LOOK FOR

❱ Similar ethos

❱ Connection to the community

❱ Quality

❱ Relevancy, potential to excel and grow

Avocaderia partnered with Impossible because their ethos align.

another fried chicken sandwich, Pasic “I envisioned a simple approach, but that people see those items on our menu, strives to highlight brands by local food with top-quality ingredients,” Pasic connect it to the Impossible Burger, and entrepreneurs like herself. Vy “Mama” says. In the end, she opted for a well- are more inclined to buy that product.” Higginsen is the force of nature behind known brand found at steakhouses Given the media frenzy surrounding the Mama Foundation for the Performing across Manhattan. “We didn’t want the Impossible Burger since 2019, the Arts, which teaches gospel, jazz and R&B to use organic beef or anything that brand carries serious clout. For Biggi, vocals to local youth, and a portion of all would be prohibitive price-wise for our it also felt like a good match for sales from Mama’s One Sauce go toward neighborhood of Harlem. We decided to Avocaderia because it aligned with the foundation. Pasic had been friends use Pat LaFrieda because that’s a butcher the health-conscious, environmentally with Higginsen for years and felt that the where you know you’re getting good conscious values that he associates partnership was a win-win—she could quality meat.” with his restaurant. “We really admired Harlem Shakes support a product that she believed Alessandro Biggi, founder of Avocaderia, the vision of Impossible as a company,” and Blue in on her restaurant menu, while at a fast-casual restaurant in Brooklyn, Biggi says. “They’re having a big impact Marble ice the same time emphasizing Harlem also thinks that quality has to carry on sustainability and reducing our cream benefit Shake’s ties to the community. just as much weight as a brand’s name carbon footprint, which I believe is really in a call-out on “Mama Higginsen is a local matron in recognition. When he was looking for important.” the menu. Harlem because she brought so many a meat alternative, he and his staff Ultimately, the brands that a restaurant children into gospel singing,” Pasic says. conducted a taste test before settling features on its menu are an extension of She is quick to point out that she would on Impossible Foods. The faux-beef its own. If a brand mirrors a restaurant’s never showcase a brand if she did not now appears as meatballs in a branded reputation and projected values, it can believe in the quality of the product. For Impossi-Bowl and in the vegan chorizo help cement those concepts in the minds the smash burgers at Harlem Shake, for Impossible Tacos. So far, both items have of prospective customers. While it might instance, she knew she needed richly been a success. be tempting for owners to reach for flavored beef that had never been frozen “It’s not our top seller, but it definitely whatever products are trending at the to attain the desired crispy exteriors, but performs very well, especially on moment, the best long-term strategy is she didn’t want a brand that would force delivery,” Biggi says. “It’s difficult to to find ones that fit organically into a her to charge $25 to turn a profit. prove, of course, but I think it’s likely broader identity. n

56 FOOD FANATICS / FALL 2021 USFoods.com/foodfanatics | FOOD FANATICS 57 FLEX YOUR MENU MUSCLE VARIABLE PRICING OR LIMITED-TIME- ONLY MENUS? CHECK OUT THE LTO STORY ON PAGE 51 TO DETERMINE WHICH STRATEGIES WORK BEST FOR YOU.

Dynamic pricing business, those who use the practice say Kokonas says, suggesting flexible pricing is getting renewed attention as the goal is to place customer pleasure as an environmentally conscious option restaurateurs look for ways to strengthen hand-in-hand with restaurant profit. Nick as well. the business after the fallout of COVID-19. Kokonas, co-owner and co-founder of The Jason Bond, chef/owner of Bondir in Also known as flexible and variable Alinea Group in Chicago, says that the Cambridge, Massachusetts, echoes both pricing, the method of changing prices, two work in tandem. sentiments. Using higher price points like lowering costs of prix fixe meals on “When restaurants employ variable brings in more customers who are open slow evenings, bumping up prices during pricing, the two tranches that are booked to a particular dining experience and that Strategic weekends or simply charging a higher first are the least and most expensive the restaurants’ ability to craft a specially deposit for a Friday and Saturday night experiences. Then the middle sells out. priced menu allows for the “use of products pricing can reservation, has been practiced for years. Consumers who are price conscious buy that they may have had too few of to offer But given the revenue loss from the up the less expensive seats and those on a regular menu. Customer satisfaction benefit the pandemic, could flexible pricing be a way to who really want prime times or premium and minimal waste are both achieved.” recover and bank on ongoing profitability? experiences also buy those up. Both are Other industries have been practicing To some, dynamic pricing may initially happy,” he says. These models also allow dynamic pricing, like a rise in airline bottom line seem bittersweet. Contrary to opinions for “better margins, less food waste, tickets over the holidays or costlier tickets By Peter Ganovsky that it only benefits the customer or the more efficient labor and fewer no shows,” for front-row seats on Broadway.

USFoods.com/foodfanatics | FOOD FANATICS 59 30 Second Synopsis to Dynamic Pricing Five Ways Perhaps it’s a matter of shifting whether it’s a to-go order, a prix fixe meal Changing prices—whether it’s expectations. To make up for the cut or dining in. The price of food is only a takeout menu, reservation taken by third-party delivery apps, many one part of the experience. Stating on deposits, prix fixe experiences or operators price all or many items up to $2 the website the restaurants’ pledge for certain dishes—is like any other higher, a price that began in earnest during safety, for example, is still relevant, as strategy to better margins. the pandemic. Like any service, it’s justified well as a renewed promise of customer to Step Up as the price to pay if customers want it satisfaction and remedying any concerns badly enough. The window for reshaping the or complaints. ❱ Consider the season. Higher industry is still open, making the remainder Tracking sales daily and reviewing demand times can mean lowering of the year an opportune time for operators seasonally will help with adjustments to prices when a seat won’t go empty or to make changes, such as dynamic pricing. accommodate unexpected slower dayparts staying the course. It depends on your “There’s been discussions about models or in-demand weeks. Lowering menu goals. Track the results of your price Your SEO to even things out (post-pandemic), just prices during slow times can be pitched changes and adjust seasonally. like they do in airlines,” Bond says. “Most as seasonal specials or a way of showing of us want even pacing from 5 to 9 p.m., customer appreciation. Few diners will ❱ Be consistent. Keeping menus and nothing going to waste.” complain if deposit requirements disappear simple and easy to predict will enhance To execute, establishing consistency and for weekend reservations. a customer’s dining experience. expectations are essential. “There’s only For restaurateurs hesitant about flexible It begins with loving your website so much mystery we can ask customers pricing, Kokonas and others suggest ❱ Allow supply and demand to to accept and still go out … they usually equating a night out at a restaurant to drive pricing. If supply is greater than By Diana Hubbell want to know what they are going to pay a sports game or a concert. Reframe a demand, offer free reservations via before they commit,” Bond says. There’s a dining experience as something capable of text messages, which also encourages difference between beneficial variations in providing entertainment, allowing strategies communication. If supply is equal to pricing and annoying inconsistencies with of one industry to work for another. demand, decrease your no-show rate menu pricing, often leading a customer Regard pleasure and profit as two by charging nominal deposits equal to question the quality of a product. parallel lines running alongside to your margins. If demand is greater Be careful to not accidentally agitate a each other. Kokonas pointedly views than supply, consider full prepayment customer with the intention of increasing restaurants as a “part of our cultural of certain experiences. the quality of their experience, Bond adds. fabric,” something that has taken on a new The customer needs to feel comfortable importance to the world, transcending knowing what they will be paying, pricing strategies entirely. n

60 FOOD FANATICS / FALL 2021 USFoods.com/foodfanatics | FOOD FANATICS 61 One of the simplest 2 Don’t sleep on Google 4 Think local. “THE FOOD IS My Business. “MORE AND MORE, approaches to DELICIOUS, BUT SEO IS GOING IN With rare exceptions, most diners are improving the bottom “Google My Business is gaining searching for restaurants within their line is often the most PEOPLE WOULDN’T importance all the time. For local SEO, THE DIRECTION OF immediate area, which is why it’s overlooked: Maximizing your BE TALKING ABOUT which every restaurant is concerned with, MAKING SURE THAT important to let search engines know website’s SEO, short for search engine it’s as or more important than the website your location. “Google is not going to optimization. IT WITHOUT THE itself,” Zilberman says. With Google My YOU PROVIDE A GREAT show your result outside of your service “It sounds obvious, but it’s so important DESIGN. THAT Business, operators can let customers USER EXPERIENCE ...” area, which means you want to make to remember that SEO for restaurants know if their restaurant is wheelchair- your restaurant copy as local as possible,” —Pierre Drescher of BentoBox means money,” says Pierre Drescher, LEADS TO GREAT accessible, say, or Black-owned, which Zilberman says. “On the ‘About’ page, talk co-founder of BentoBox, the agency SEO.” can help it rank for those search terms. about the neighborhood, your roots in the behind dozens of restaurant websites. —Alex Ostroff, founder and creative director “I’ve never seen a client in the restaurant city or the region, and try to make it feel “Your business really does correlate to at Saint Urbain industry that doesn’t have room for some like part of the community. Not only will traffic. It’s all about taking advantage of optimization in the Google My Business your users like that, but also it will yield a restaurant’s digital presence, which area,” Zilberman says. better Google results.” represents long-term value.” Even a 10% boost in visitors to a restaurant’s website can translate to meaningful gains. “The margins are so thin with restaurants that the difference between a good month and a bad month can be a few thousand dollars,” he says. 3 Great visuals translate “In a small business, you have to pull all to effective SEO. the levers.” Fortunately, improving SEO is not While SEO is largely driven by text, difficult and even minor tweaks can yield striking graphic design and smart results. Here are a few simple strategies branding still play a crucial role. “Part that can make a lasting impact. of SEO is creating a really sweet visual language and coming up with a brand 1 Pay attention to keywords but that has a lot of personality,” says Alex don’t overdo it. Ostroff, founder and creative director at 5 Give the people the information Saint Urbain, the branding agency behind they want. Google Trends, a free service which popular restaurants like Black Seed can identify popular search terms in Bagels. “People from Bon Appetit, Food & “More and more, SEO is going in the your city or region, is the first step for Wine and other websites will write about direction of making sure that you provide any business-owner in building an SEO my clients because of the branding.” One a great user experience because Google’s strategy. Still, Boris Zilberman, an SEO of his recent clients is Milu, a modern algorithm is increasingly paying attention consultant, cautions operators to resist Chinese concept that’s earned nods from to that,” says Drescher. That means the the urge to cram the phrase “Italian New York Magazine and The New Yorker. search engine will favor websites that are restaurant” into every other sentence. “The food is delicious, but people wouldn’t intuitive to navigate and make it easy to “That’s called keyword stuffing. It’s like be talking about it without the design. locate a restaurant’s opening hours, menu, you’re trying to get as many clowns in That leads to great SEO,” Ostroff says. phone number and address. “If you go to the car as you can,” he says. “It’s not Eye-popping visuals can even pay off on a restaurant website and it asks you to very effective for SEO, since Google sees social media platforms like Pinterest. download a PDF of the menu, that’s not an through that, and it doesn’t make for a “We’ve found that awesome photography ideal user experience for modern phone good user experience.” Instead of trying of people, say, a chef or a food server doing users,” Zilberman says. “It’s inorganic. to game the system, incorporate a few something active, got a lot of engagement It’s an extra step. If you have the content keywords here and there, but make sure Strong visuals matter even though SEO is on Pinterest,” Zilberman says. “That’s of your menu as text on your page, then your content feels authentic. driven mostly by text. traffic going back to your website.” Google can read it.” n

62 FOOD FANATICS / FALL 2021 USFoods.com/foodfanatics | FOOD FANATICS 63 OLD WORLD FLAVOR. NEW WORLD CONVENIENCE. EARTH The Chef’s Line® Non-GMO Artisan Focaccia Square Bun’s authentic, artisanal MATTERS appearance and lightly chewy texture is perfect for Should menus hand-crafted sandwiches have a role in and burgers. These fighting climate thaw-and-serve buns are pre-sliced, which makes it change? easy to elevate your menu! By Sophie Lee

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For more information or to order, It’s about balance, Joe Frillman of Daisies, visit usfoods.com or contact your says about the menu and climate change. US Foods® representative. PHOTOGRAPHY © NEIL BURGER © 2021 US Foods, Inc. 07-2021 FOF-20210719-748553 A meat-free option of roasted bean toast from Overthrow Hospitality. and plant-based options be elevated by the “WE HAVE use of animal fats or dairy,” he says. While certain dishes include anchovies SEEN AN or lamb, the array of plant-based EVER- options make the menu workable for customers with a variety of dietary needs. INCREASING Frillman says Daisies is sought out as an DEMAND FOR “accommodating” spot for vegan customers, VEG ITEMS.” as well as their “meat-eating friends.” —Joe Frillman of Daisies “I feel like food tastes better with animal products in it. But it doesn’t have to be a giant hunk of meat,” he says. “Using animal fats and byproducts to satiate and bring out the flavors in vegetables excites me. It’s hard to convince someone to give up meat or animal products altogether, but even reducing the amount consumed can make a lasting impact on the world’s current environmental trajectory.” “A FLEXITARIAN Florian Pfahler, owner of Hannah’s DIET IS Bretzel, a chain of sandwich shops in Chicago, has increased its meatless DEFINITELY A options since launching in 2005. STEP IN THE Plant-based options are available, about a 70/30 split between meat and veggie, RIGHT DIRECTION part of what he says is their “bigger Restaurants branding themselves for the increase. “Eat. Drink. Start A AND A WAY TO responsibility” to the environment. as plant-based, vegetable-forward Revolution” is Overthrow’s tagline. But the choice also closely aligns or animal-free is a sign of the times but “It has been proven that meat INTRODUCE ... with Pfahler’s personal support of the it’s also a seismic shift in hospitality: a agriculture is one of the leading causes EATING LESS “Mediterranean diet,” which focuses on response to the increased demand for of methane, and in turn climate change plant-based options with a moderate ecologically sound, moral options with ...The simplest and easiest way for any MEAT AND MORE consumption of animal products. straight-from-the-ground food. individual to contribute to bettering VEGETABLES...” “The Mediterranean diet is one of the Ravi DeRossi, the founder of New York the health of the planet is to stop eating —Ravi DeRossi of Overthrow Hospitality oldest. It grew naturally from what was/ City’s Overthrow Hospitality, could be meat,” DeRossi says. is available in the Mediterranean region,” seen as the poster child for championing According to the United Nation’s Food Pfahler says. “Healthy balance is what sustainability as a self-proclaimed and Agricultural Organization, meat and we propose with a heavier emphasis “mission-driven vegan restaurant group.” dairy production accounts for 7.1 gigatons fall of 2019 that all of her San Francisco on vegetables and fruit, whole grains if Overthrow is responsible for a host of of greenhouse gases annually, 14.5% of restaurants would be meat-free. During possible, healthy oils like olive or avocado, vegan spots across Manhattan, with all human-made emissions. As climate the pandemic, Crenn, who says she is not hard cheeses over soft, and animal protein concepts spanning style and global change awareness has increased, so has a vegetarian, opened Vitabowl, a vegan to- to enhance the meal but not to be the cuisines, from cocktail bars to beer joints. the number of individuals cutting back on go concept in Los Angeles. main character.” Yet, all the restaurants stick to a plant- animal consumption. For Joe Frillman, chef/owner of Daisies With that in mind, Pfahler doesn’t see based philosophy. His cat, Simon, who was Earlier this year, Daniel Humm of in Chicago, tackling climate change is an entirely plant-based future. Since Earth-friendly diagnosed eight years ago with a terminal acclaimed 11 Madison Park in New York about balancing business sense with his Hannah’s Bretzel opened, he hasn’t noted mushroom illness, was the impetus. City removed all meat and seafood from approach to cooking and personal views. an increase in demand for plant-based pappardelle and He transitioned the company to be fully the menu. Saying it was an environmental “We do use animal proteins in the sandwiches, and the ones already on the beet agnolotti, vegan and has since noticed an uptick in statement, Michelin-starred chef restaurant, but more as a garnish or menu don’t tend to sell any better than above, from Daisies.

customers, crediting plant-based options Dominique Crenn announced in the accompanying flavor to let the produce GOREY PHOTOGRAPHY © NEIL BURGER, RYAN their meat-filled counterparts.

66 FOOD FANATICS / FALL 2021 Lance Reynolds, left, discusses strategies with Kevin Heinonen, owner of four restaurants in Flagstaff, Arizona. “HEALTHY BALANCE IS WHAT WE PROPOSE ...” —Florian Pfahler of Hannah’s Bretzel

“Why does it always have to be extreme?” he asked. “We do not believe in meat-free. We support keeping it real. If you want meat, eat a grass-fed, responsibly raised and well-treated ribeye from a happy cow, or a wild-caught whole red snapper, and pay accordingly.” DeRossi cites veganism as the biggest trend of his 17 years in the business. Frillman also heard differently from his customers. “We have seen an ever-increasing demand for cleaner veg items, especially the costs have been offset by the ones that taste good. It used to be ‘Oh I’m increase in visitors since the company a vegetarian, I’ll take whatever the chef went entirely vegan. can whip up,’ and that usually would be a All three restaurateurs are also making hastily made option. People are looking for efforts outside the menu to lessen their food geared toward them, toward flavor,” environmental footprint. Both Pfahler’s Frillman says. and DeRossi’s restaurants have a compost Says DeRossi: “A ‘flexitarian’ diet is program. At Daisies, the staff practices definitely a step in the right direction and “trash cooking,” where food scraps are a way to introduce one’s mind and body routinely fermented. to the idea of eating less meat and more Hannah’s Bretzel restaurants are vegetables, but unfortunately this planet powered 100% by wind and solar energy, is on fire and I do not know if we have the with food prepared in biodegradable luxury anymore of slowly easing into a packaging. DeRossi is working on vegan diet or just cutting back on meat,” installing systems in his restaurants to HEED he argues. “If we do not make the change monitor and control Ravi DeRossi’s belief now to a vegan diet we will be forced to in water usage. that plant-based is better the near future.” Today, consumers are more conscious for humans and the environment drives the But how does that affect the bottom than ever about the impact their food menu at Avant Garden line? Pfahler says vegan and vegetarian and spending is making on the planet. with items such as merguez mushroom paella THIS options are less expensive while Frillman Regardless of how far they go, the says “the cost of quality produce far forward-thinking businessperson puts and red pepper cream, above, and “scorched” Counsel from an exceeds many of the proteins we use.” customers’ mind’s at ease by making cauliflower with toasted DeRossi agrees that vegetables could environmentally grounded decisions on garlic, fried capers and in-the-trenches pro be just as expensive as meat but says and off the dinner plate. n cauliflower puree. By Kristin Eddy

68 FOOD FANATICS / FALL 2021 USFoods.com/foodfanatics | FOOD FANATICS 69 A positive team culture Simplifying the menu at Tourist Home, one at Heinonen’s Annex of Kevin Heinonen’s Cocktail Lounge restaurants, helps helps with labor and attract and retain profitability. attract employees, Reynolds says.

to communicate with the restaurant in every way possible. Due to the pressures of March 2020, they were forced to utilize technology and spent an entire year doubling down on online orders without customers in the restaurant asking for their attention. Restaurants now have customers who want to continue with just online ordering and those who are back to in-restaurant dining. These are two businesses and you have to support both.”

Q. Are you seeing optimism or panic? “I see both optimism and panic. But that’s a mindset. If you came into the pandemic “THE BIGGEST THING THAT I THINK DOESN’T with one mindset, you came out with an Who is Lance even more enhanced view of that. I am GET TALKED ABOUT ENOUGH IS THE Reynolds? incredibly optimistic. I think even with EVOLVING STAGES OF NOT JUST HOW THE Applause to those who adjusted just with blind spots but putting blinders inflation and supply chain issues and when the pandemic blew inefficiencies on. Pre-pandemic, the biggest obstacle was staffing issues, people can make a lot of OPERATOR LOOKS AT THE BUSINESS BUT ❱ Restaurant Operations in the industry wide open. Many to get them to think in new directions, money. Not just a nice, sustainable gig, ALSO HOW THE CONSUMER DOES.“ Consultant, director restaurateurs and operators emerged from to open their minds and start making but with help, they can become wealthy.” strategy and process, for the lockdown trials of last year with a new decisions anticipating labor shortages, US Foods perspective on the business and the scars increased food costs and basics like Q. Is the labor shortage real? history. The message to operators: book called, ‘Built to Last: Successful to prove it. offering online ordering. You’d think that “Where owners or operators are falling Think about them as human beings, Habits of Visionary Companies’ (By ❱ Owned and operated Lance Reynolds, who leads the would be an easy conversation but it was down right now is in how they attract not just applicants.” Jim Collins and Jerry I. Porras, Harper four restaurants, catering restaurant operations consulting program daunting. Going from, ‘Nah, my customers employees. You have to be creative. Business, 2002). They talk about the company and commissary at US Foods, was on the ground with aren’t that into tech and my staff don’t Craigslist and Indeed are not going to get Q. What might never return? tyranny of the ‘or.’ Either/or. If we say, operators before and during the crisis. want schedules on their phones.’ The you the employees you want. I’m working “Difficult, temperamental chefs. I think ‘If we implement tech, then hospitality He’s advised thousands of restaurants over pandemic blew that thinking away.” with a restaurant group in Flagstaff that’s gone. People being OK with just goes out the window,’ but that’s not true. the last eight years and has seen first- (Arizona) and suggested they create a a paycheck. Bible menus: massive There’s nothing hospitable about waiting hand why they succeed or fail, regardless Q. Will the restaurant marketing video, sort of a tourism video. menus that cater to everyone. Burn for your server to pay attention to you to of a pandemic. Some observations over experience now go back to Minimum wage is higher there than in your clipboards; there’s an app for that. order your second drink.” about it? Lean in hard on social media. the last 18 months follow on where the what it was? the rest of the state. So, half of the video Technology and automation should be People are looking for restaurants on industry is heading: “The biggest thing that I think doesn’t is about what it’s like to live in Flagstaff, replacing paper and pencil.” Q. What are some key points to their phones, they’re not walking down get talked about enough is the evolving hiking, biking, snowboarding. The other focus on going forward? the street looking for menus in windows. Q. Have you found it easier to stages of not just how the operator half is the staff working, cooking, at the Q. Any predictions? “Get your menu down—way down. Don’t Use all technology available. And if you get clients to take your advice? looks at the business but also how the bar. That restaurant group now has more “The next huge shakeup? Robotics. think about all the things the customer provide a really great place to work, build “I just listened to a podcast about blind consumer does. The consumer evolved a applications and people wanting to work Chopping, cooking and even delivering might want. If it’s not available because of a really great culture, then message that PHOTOGRAPHY © ERIC HAYS spots. Restaurateurs were operating not lot during the pandemic, using the phone for them than at any time in their 12-year PHOTOGRAPHY © ERIC HAYS food to the table. There’s a really great supply chain issues, why are we talking out to the community.” n

70 FOOD FANATICS / FALL 2021 USFoods.com/foodfanatics | FOOD FANATICS 71 I FOUNDED THE BLACK FOOD BY THE NUMBERS COLLECTIVE TO BRING PLAY THESE NUMBERS FOR A BIGGER PAYOUT LIGHT TO SMALL BUSINESSES AND HELP THEM GROW. DEPENDABLE DRESSINGS Growth of the most common flavors INNOVATION WE’RE “DELIVERY- HONEY 12% BUBBLES UP AT ONLY,” SO FLAVOR IS RANCH 20% EVEN MORE IMPORTANT, BUFFALO 4% CHEF RASHAD AND CALIFORNIA BARBECUE 13% CHEESES MAKE MY The love for all things fried, particularly crispy ARMSTEAD’S MUSTARD 9% FOOD TASTE THAT chicken sandwiches, remains strong. Don’t MAYO 41% OAKLAND GHOST MUCH BETTER. miss the chance to satisfy cravings by building crunchy on the outside, juicy on the inside KITCHEN. I USE FIVE OF chicken sandos with dressings, sauces and MY FAVORITES other on-trend ingredients. IN THIS JAMBALAYA MAC & CHEESE!

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